Key Lime Tart With Chocolate Almond Crust

A traditional key lime pie is dressed up and elevated to new heights. To bring out the gorgeous green tint of limes, the filling has a dash of matcha powder. It’s finished off with a dramatic and delicious chocolate and almond crust, making it ideal for gluten-free eaters.

Ingredients

Candied Lime Ribbons

• 3 to 4 organic limes washed
• 1 cup sugar plus 1/2 cup

Chocolate Almond Crust

• 1/2 cup almond meal
• 1/2 cup dutch processed cocoa powder
• 1/2 cup sweet rice flour
• 2 tbsp tapioca flour
• 1/4 cup granulated cane sugar
• 1/4 tsp plus 1/8 tsp kosher salt
• 5 tbsp cold unsalted butter , cut into 1/2 inch (1.3 cm) cubes
• 1 tsp vanilla extract

Filling

• 4 large egg yolks
• 14 oz sweetened condensed milk this works out to 1 3/4 cups or 415 ml)
• 1 lime
• 1/3-1/2 cup key lime juice from about 12 limes: alternatively you can used bottled key lime juice
• 2 teaspoons lime zest
• 1/2 tsp food grade matcha powder
• lime slices, whipping cream, mint leaves for garnish

Instructions

Candied Lime Ribbons

1. Remove the peel from the limes in vertical strips using a bar zester or vegetable peeler, aiming to save as much of the bitter white pith as possible.
2. Combine the peels with 2 cups cold water in a small saucepan and bring to a boil. Drain immediately, then replace with water, bring to a boil, and drain once more. To eliminate the bitterness from the peel, repeat the process three times. Remove the peels from the pan after the third dip and put them aside. (If you’re using ribbons made with a bar zester, you’ll only need to do this once.)
3. Measure 1 cup of the sugar into a saucepan, and add 1/2 cup of water. Bring to a boil over medium-high heat, whisking constantly until the sugar dissolves. Add the peels, lower to medium-low heat, and cook, uncovered, until the peels are soft and transparent. Drain the peels and set them aside to cool. Keep the syrup to use in cocktails and other drinks.
4. In a large mixing basin, combine the remaining 1/2 cup sugar and the peels. Toss the peels with your fingers until they are well covered. Remove each peel one at a time, brushing off the excess sugar as you go. Place on a clean plate until you’re ready to use it.
5. Save the leftover sugar (even if there are lime particles in it) for later citrus baking projects.
6. Any leftover lime peel should be stored in an airtight container. This method lasts for several weeks.

Chocolate Almond Crust

1. Preheat the oven to 375°F and place a rack in the middle (190C)
2. Combine the almond flour, cocoa powder, sweet rice flour, tapioca starch, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. To blend, give it a moderate stir.
3. Drizzle the vanilla essence over everything after scattering the butter bits.
4. Turn the mixer to medium-low and continue to beat until the butter is fully incorporated and the dough forms clumps. This should just take a few minutes.
5. Fill your detachable bottom 9-10 inch (23-25cm) tart pan with the crumbs.
6. Starting with the sides, press the dough evenly across the surface before going on to the bottom. The trick will be to maintain the sides square (as you can see from my recent tart’s images, I didn’t do a flawless job!) It might take up to ten minutes to make it appear nice. Don’t be in a hurry. It might be brittle. But believe me when I say it will all come together.
   Place the crust in the freezer for 15-30 minutes after pricking the bottom with a fork. I can’t always use the fork without upsetting the surface since it’s too crumbly. (This can be influenced by the temperature or the humidity in the air—in the winter, if you turn on the heat, the air will be considerably drier, which will impact the moisture content of the dough.) But don’t worry, I’ve cooked it without the fork step and had no problems.)
7. Bake the tart pan on a baking sheet until it is firm to the touch and set. This should take between 22 and 25 minutes. Because the dough is black, it may be difficult to detect when it has darkened to the point of being excessively brown. So set a timer and keep an eye out for edges that are peeling away from the pan’s sides.
8. If it puffs up during baking, gently press it back down with a tea towel.
9. Allow for thorough cooling before filling.

Key Lime Filling

1. Preheat the oven to 350 degrees Fahrenheit.
2. For the following, you may use a stand mixer, a handheld mixer, or simply a bowl and a whisk:
3. The egg yolks should be thickened and pale yellow in color (it takes a while, just keep beating).
4. Slowly drizzle in the sweetened condensed milk while mixing on low.
5. 1 ordinary lime, zesting it with a microplane to avoid getting any of the pith, then juicing it
6. Fill a 1/2 cup measuring cup halfway with fresh lime juice, then halfway with Key Lime juice to produce a complete 1/2 cup of juice.
7. Add the lime juice and zest to the mixing bowl in a slow, steady stream. The matcha powder should next be pushed through a tiny strainer into the mixture. Any lumps in the matcha powder will be removed this way. Continue to mix on low speed until everything is well combined.
8. Bake for 15 minutes after pouring the mixture into the prepared pie shell. Remove from the oven and set aside to cool. The filling should be just set throughout, not loose and jiggly.
9. After it has cooled, you may decorate it as you desire. Fresh fruit slices, mint leaves, whipped cream, edible confetti, candied lime peel, fresh zest, or even lime jelly beans are some of the ingredients I utilize.
10. Of course, for slicing, some of them will have to be removed. So take a photo and then cut away. The candied lime peel can be served immediately atop the tart as a crisp contrast to the creamy creaminess of the filling.

Source: The Lemon Apron

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